cherry crumble chocolate cake

Name: cherry crumble chocolate cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 packages Pudding powder "vanilla flavour" (for 1/2 l milk each; for cooking); 275 g Sugar; 1/2 l Milk; 250 g Whipped cream; 2 Egg yolk (size M); 500 g (720 ml; separation weight: 370 g) Sour cherries or 1 glass of cherries; 400 g Flour; 1 package Vanillin sugar; 1 pinch Salt; 250 g soft butter; 1 egg (size M); 1 package (75 g) Chocolate Drops; 150 g Icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 packages Pudding powder "vanilla flavour" (for 1/2 l milk each; for cooking)
275 g Sugar
1/2 l Milk
250 g Whipped cream
2 Egg yolk (size M)
500 g (720 ml; separation weight: 370 g) Sour cherries or 1 glass of cherries
400 g Flour
1 package Vanillin sugar
1 pinch Salt
250 g soft butter
1 egg (size M)
1 package (75 g) Chocolate Drops
150 g Icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix pudding powder and 75 g sugar. Stir with 150 ml milk until smooth. Bring 350 ml milk and cream to the boil in a saucepan and remove from the heat. Stir in the pudding powder. Let simmer for about 1 minute while stirring. Pour into a bowl and cover the pudding directly with foil. After 15 minutes stir egg yolks into the pudding.
2
Then refrigerate for about 2 hours. Wash, clean and stone the fresh cherries. Drain the cherries from the jar. For the crumbles, mix flour, 200 g sugar, vanillin sugar and salt. Add butter in flakes and egg. First use the dough hooks of the hand mixer, then work into crumbles with your hands. Grease a springform pan (26 cm Ø). Spread a little more than half of the crumbles on the bottom of the form, press it to a flat bottom and chill it. Fold chocolate drops under the almost cooled down pudding. Pour the pudding cream on the bottom and smooth it down. Spread cherries on top. Add the remaining crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-55 minutes.
3
Spread a little more than half of the crumbles on the bottom of the form, press it to a flat bottom and chill it. Fold chocolate drops under the almost cooled down pudding. Pour the pudding cream on the bottom and smooth it down. Spread cherries on top. Add the remaining crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-55 minutes. Cover if necessary after about 35 minutes. Leave to cool on a cake rack. Stir icing sugar with lemon juice until smooth. Spread the cake with it. Let it dry. Whipped cream tastes good with it. picture 03 + 04 dusted with cocoa
4
Cover if necessary after about 35 minutes. Leave to cool on a cake rack. Stir icing sugar with lemon juice until smooth. Spread the cake with it. Let it dry. Whipped cream tastes good with it. picture 03 + 04 dusted with cocoa
5
4 hours waiting time